Almost every HF Sriracha junkie has a special dish they call their own. From Sriracha spiked hot dogs, hamburgers, pizza, tacos and sushi to more elaborate inceptions by Jean-Georges Vongerichten, everyone finds sweet and spicy comfort in this bottle of red gold.

My food salvation and comfort is mixing my homemade Sriracha style hot sauce with some mayo. Beads of sweat start to roll down my forehead as I watch the spicy red gold swirl through the creamy layers of mayo, until it becomes a salmon colored bowl of treasure at the end of a rainbow. If there were any Leprechauns at the end of this chili rainbow ready to snag my spicy mayo, I’ll kick their little elfin asses. Oh, yes I would. Finally, the clencher is dipping the second love of my life, fried potatoes (Todd is my first love, of course), into the sauce and I am screaming for joy.

French fried potatoes dipped in creamy chili hot sauce is a manifestation of starch, fat, spice and richness. I think I’m in need of therapy. This Cult Sriracha, Cult Red Rooster thing has gotten the best of me. Call 911, send help.

Creamy Chili Hot Sauce (Sriracha Mayo) Recipe

Try this with any of your favorite chili hot sauces. I use a basic 3:1 ratio of mayo to hot sauce because my homemade Chili Hot sauce is not for the light hearted. Adjust your heat level to your personal tolerance.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

I have been combining hot sauce (mostly tabasco) with mayo for over 30+ years and just recently became a sriracha convert and will never go back I haven’t tried these particular 2 together yet but I know that I’ll love it. Sriracha is wonderful compared to what I used to think was pretty darn good because it has *actual* definable flavors to it instead of all the various, assorted, and sundry hot sauces which just provide HEAT!!

Everyone is still in love with the Sauce, I love the sauce but I have been eating it since I was very young to it’s not that big of a deal to me that I eat with almost everything. It tastes really good on boiled eggs, pizza, and in ramen too

Just discovered your site and spent some good time reading through your recipes! Your photography is beautiful and I’m so jealous of your victory garden! It’s so hot and humid here in HI that all my herbs shriveled up! So sad..

I made the sriracha from your site last week, adding some fresh mangoes I picked up from the tree across the street. It was awesome! I could not find thai chilis, so used a combo of red jalapenos, red serranos, and red habaneros. It was great. On Sunday, I made the pork burgers from Gourmet mag, and put my mango sriracha mayonnaise on them. You gotta try it. Probably be great with the french fries.

Honey I’d send help but they would just end up joining the cult too! Listen I know you guys have WAY more things on your plate than you can handle but if you can I would LOVE, LOVE, LOVE it if you could enter something in an event I am hosting in June. I am on a misssion to unite the gluten-free food bloggers with the rest of the food bloggers! Check it out http://simplygluten-free.blogspot.com/2009/05/go-ahead-honey-its-gluten-free-june.html

oh yeah, now we’re talking! fantastic looking creamy hot sauce, even for a complete hot sauce wimp like myself. Love the presentation too, with slices of chillis, and the lime leaves (if that is what they are)..

And.. whilst I am here.. Talk about some great looking fries. Great cut, color. everything. I am now hungry. And I don’t have any potatoes. Darn.

Last night I made one of my favorite dishes. Cut new red potatoes in half and steam them. When they are done, take them out of the pan and let some of the steam “melt away” so they are nice and dry, not like potatoes that have been boiled. Next, melt some butter in a pan until it is hot, but not burning. Cook the potatoes cut sides down for a few minutes in the hot melted butter until they are brown and crispy on the cut sides. (If the butter is hot enough when you add the potatoes, the potatoes won’t stick to the pan.) Add a little crunched Maldon Sea Salt, and roll the potatoes once in the butter. I think slathered in your mayo, they would be the bomb. I’m trying it next time for sure! Yum.

I loves me some sriracha. I’m trying to figure out how to use up the rest of my big bottle in the fridge before I move – I just can’t bear throwing it out. I believe this recipe will def be on the list.

OMG. I am so with you on fried potatoes being my “second love” right behind my husband. Chocolate takes a close third, but the fries win out, especially when pared with any kind of mayo.
Been thinking about buying a deep fryer and this post is not helping me resist…

I so feel your hot sauce mustache pain! I did the same thing a couple months back while eating a favorite street vendor’s spicy sauce… only I had horrible lip blisters for weeks. The picture is too delicious looking for words! Can’t wait to try the recipe… and yummy… fries… need I say more?!

We do almost exactly the same thing for fries and sushi dipping sauce. We add a little chili powder to it also. I never thought something would compete with wasabi in my heart for a sushi dipping sauce but I do love the stuff. We also eat it in Pho. I can’t handle the ratio you’re using tho! I would put more like a teaspoon to 3 T. mayo! You’re a much braver soul!

Heer in Belgium every village, town and city have atleast 2 french fry selling shops caleed Friet winkle and for the last few years they have been selling a spicy mayo called samurai and i love them, this looks like that so now i can make them home too.

Yes, I’m a member of the cult! One of my favorite ways to use it is in Spicy Mexican slaw where the dressing is a mixture of mayo, Sriracha, and lime juice.

Your spicy mayo is a kicked-up version of Utah “fry sauce” which is served at fast food restaurants here, usually a mixture of ketchup and mayo with some kind of seasoning such as dill pickle juice, a dash of barbecue sauce, or garlic. When we had the Olympics here, there were even collectible fry sauce pins!

I just recently read one of those Sriracha articles too! It seems a bit sudden to have this much publicity about them these days. Those fries look exceedingly delicious- such nice browning. And I like how you garnished the sriracha mayo too.

Just today, I was having a long conversation with my neighbor about sriracha and why it’s so good, so versatile and we should mix it with mayo and make fish tacos. He had never heard of it. Telepathy in the food world……LOVE LOVE those FRIES!